Cheesy Eggplant Dinner Soufflé Recipe

About this recipe

This light and fluffy eggplant soufflé is a perfect eggetarian dinner option, combining tender eggplant, creamy cheese, and a hint of spice for a satisfying meal.

Ingredients

• - CHATCHAWAN Fresh Thai Round Eggplant
• 200G All Things Butter Unsalted Butter
• 1 Kg Caputo Cuor Di Cerali, 1Kg
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 310G Tiptree Tomato Ketchup
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - The Cheese Lady Gruyère Reserve Classic Swiss Mountain Cheese
• 400G Sabarot Chia Seeds, 400G
• - Tata Salt
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Grease a 9-inch casserole dish with butter and set aside.
3. 3. Cut 500 g of eggplant into small pieces and cook in boiling water until tender, about 8-10 minutes. Drain well and mash slightly.
4. 4. In a saucepan, melt 1/4 cup of butter over medium heat. Stir in 1/4 cup of flour and cook for 1-2 minutes until lightly golden.
5. 5. Gradually whisk in 2 cups of milk, stirring constantly, until the mixture thickens into a smooth white sauce.
6. 6. Remove the saucepan from heat and stir in the mashed eggplant, 1 tsp of finely chopped onion, 2 tbsp of catsup, 2 cups of gruyere cheese, 1 1/2 cups of panko breadcrumbs, 1/2 tsp of salt, 1/4 tsp of pepper, and a pinch of cayenne pepper.
7. 7. In a small bowl, combine 2 tbsp of chia seeds with 6 tbsp of water and let sit for 5 minutes to thicken. Stir the chia mixture into the eggplant mixture.
8. 8. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the eggplant mixture, being careful not to deflate them.
9. 9. Pour the mixture into the prepared casserole dish and bake for 45 minutes, or until a knife inserted in the center comes out clean.
10. 10. Let the soufflé rest for 5 minutes before serving. Enjoy your cheesy eggplant dinner soufflé!